Xinjiang Cumin Goat Skewers
In our experience travelling in China, the best way to eat these skewers is half-cut, standing outside on the street at 3 am after a good night out. But they’re pretty good anywhere, any time. Lamb is a happy substitute if goat meat is unavailable.
Makes 12 skewers.
Ingredients 8
1 kg deboned goat leg or shoulder, chopped into 1 cm (½ in) dice
5 tbsp cumin seeds
Marinade
180 ml light soy sauce, we use healthy boy brand
180 ml soy bean paste, we use healthy boy brand
180 ml Shaoxing rice wine
4 tbsp Korean chilli powder
3 tbsp five-spice powder
3 tbsp sugar
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Method 6
Thread the marinated onto 12 skewers, pushing the pieces together tightly.
Heat a small frying pan over a medium heat and toast for 2–3 minutes, or until aromatic. Using a mortar and pestle, grind until coarse. Set aside.
Combine the marinade ingredients (, , , , , and ) in a large bowl with three-quarters of the toasted ground cumin. Add the and mix well to coat. Cover and refrigerate for 6 hours, or overnight, turning occasionally to coat well.
Remove skewers from fridge and bring to room temperature. Preheat your grill or barbecue to very high heat.
Remove skewers from marinade, draining any excess, and cook for 2–3 minutes for medium-rare, turning constantly, until caramelised and charred.
Remove from the heat and sprinkle with the remaining toasted ground . Serve immediately, or even better, eat with your hands standing around the barbecue, cold beer at hand.
